The Recipes

Spaghetti Squash with Sunday Sauce

Remember the Sunday sauce you made for the Braciole?  I hope you made extra, because it makes this recipe a weeknight breeze.

Spaghetti Squash with Sunday Sauce


- One spaghetti squash
- 1 c. Sunday sauce
- 5-6 mushrooms, quartered
- 1/4 cup kalamata olives, halved
- 1/2 c. white wine
- 1 garlic clove, minced
- 1 anchovy fillet (optional)
- salt
- pepper
- olive oil
- flat-leaf parsley

Preheat the oven to 375 degrees.  Cut the squash in half and scrape out the seeds and "hairy" center just as you would a pumpkin.  Note:  You can reserve the seeds and toast them on a separate pan in the oven if you want.  Season the squash with salt and pepper and drizzle with olive oil.  Place the halves cut-side down on a baking sheet and cook in the oven for one hour.

Near the end of the roasting time, start heating the sauce and let it simmer.  In another skillet heat 1-2 tablespoons of oil.  Add the mushrooms and let them cook for 7-8 minutes.  Add the anchovy and let it melt away.  Add the garlic and olives, and cook for another minute.  Add in the wine and let it reduce by half.

Remove the squash from the oven.  Using two forks, scrape the inside of the squash, turning it into "spaghetti."
I transferred all of the squash into one cut half to use as a bowl.  Top with the sauce and mushroom mixture.  Sprinkle with the parsley or cheese if you prefer.